1 c. chopped pecans
1 pkg. yellow cake mix
1 (3 oz.) pkg. instant vanilla pudding mix
1/2 c. oil
4 eggs
1/2 c. cold water
1/2 c. dark rum

GLAZE:

1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. dark rum
1/4 - 1/2 c. apricot jam or preserves

Grease and flour a 12-cup bundt pan. Sprinkle nuts on bottom of pan. Add flour to cake mix as specified on package for high altitude adjustment. Combine cake mix, pudding mix, eggs, oil and water; mix well. Add 1/2 cup rum. Pour over nuts in pan. Bake at 325 degrees for 1 1/4 hours. Place on rack to cool; invert onto serving plate. Prick top and sides of cake with fork. In small saucepan, melt butter. Add water and sugar, bring to a boil. Boil 5 minutes, stirring constantly. Add apricot jam; cool, then add rum. Drizzle over top of cake, allowing to soak in.